TOTAL QUALITY INDEXES FOR EXTRA-VIRGIN OLIVE OILS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2007.00159.x/fullpdf
Reference16 articles.
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3. EU REGULATIONS. 1991. On the characteristics of olive oil and olive-oil residue oil and on the relevant methods of analysis. CEE 2568/91: N.L. 248/15-N.L. 248/22.
4. Antioxidant capacity determination of extra virgin olive oils unsaponifiable fraction by crocin bleaching inhibition method;FINOTTI;Nahrung/Food,1998
5. Synergistic effects of alpha-tocopherol, beta-sitosterol and squalene on antioxidant activity assayed by crocin bleaching method;FINOTTI;Nahrung/Food,2000
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